wow...sorry to hear this news. Hang in there and know that everyone here will be sending lots of positive energy your way.
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So, I love IPAs. I was curious and wanted to tweak some IPA recipes. After reading Vinnie's article in Zymurgy about the Pliny, I was curious about Vinnie's "cube of oak" he used to add to some IPAs with the dry hops. I think I want to try this, dry hops along with with oak cubes/chips. Has anyone done this, what did you think? I also thought about bourbon infused IPAs with the cubes of oak. A smooth bourbon though, like Maker's Mark. Am I nuts, tell me someone has tried it and liked the results. I was also thinking of the base recipe being more like Jamil's West Coast Blaster.
AFAIAC, you're way off the money. The absolute best wee heavy I've made has been from Skotrat's Traquair House clone recipe. It's nothing but pale malt and about 1% roasted barley for color.
The "rule" says that that is too high to reuse. It will work and you will make beer.
My standard english malt is Crisp and I have been using it for years with great results. Recently
I compaired it to MO to see what all the fuss was about and personally I can't justify the increased cost
for a small increase in quality.
Any idea of the yeast viablility on the 1946 brewings?
Denny's beer name generator reminded me of this little gem. I would love to memorize one
of these and spring it on an unsuspecting brewer.
Beer Review Generator
No kidding! I had a Ballantine Burton ale from 1931 a few years back, but that doesn't hold a candle to those!
Did you get to enjoy it's contents ?
Well, we got to sample the contents...enjoy may be a bit strong. There were about 8 of us tasting. We decanted it into a pitcher and spent about an hour sniffing the evolving aroma and taking notes. It was pretty spectacular. When we finally tasted it, it tasted a lot like watered down scotch. Interesting, but no one shouted "wotta great beer!" One of the tasters was a microbiologist and he tried valiantly to culture the yeast, but no luck.
...guidelines are generally accepted by all of us in the brewing industry ( homebrewers alike ), for without them where would we be ? what could we compare them to ?I guess we're straying into a separate topic (I didn't mean to hijack the thread) , but in any case...
When I'm judging what the brewer calls a stout, I'd better be getting some roast notes in aroma and flavor.
I only expect roast in Robust Porters. But the line is blurred as previously stated.
Pro brewers cross it all the time.
Horses mouth dept:
... Every time I see "Stouts must have roasted barley", I think of Sierra Nevada stout, which is all black malt and no roasted.
Maybe there's something wrong with your biscuits?